Last Activity:03-05-2014 11:22 AM
Likes Given: 78
54 Likes on 31 Posts
Posted in thread: The Whole Enchilada - Am I Crazy? on 02-26-2014 at 01:52 AM
How much can you mail order?You can use rolling pins to crush grain and there was a thread on a
PVC tube based mill a while ago.
Posted in thread: No water in airlock on 02-26-2014 at 01:46 AM
With the S-shape airlocks I've noticed a drastic increase in evaporation if I don't use the
snap-on cap. But gone in two days seems like the heating/cooling during and after initial
Posted in thread: Extra Iron in the Grain Bill... on 02-25-2014 at 04:59 AM
A few months back I got my hands on a Monster Mill and was assembling it when I dropped a bolt
near an open sack of 2-Row. I rooted around in the top layer of bag for a few minutes but was
Posted in thread: Homebrew store offering only crushed on 02-19-2014 at 02:41 PM
"Crushed" is a very relative term and it can mean a lot in terms of efficiency and freshness of
ingredients. I wouldn't go back to buying anything pre-crushed because I'm sure of when and how
it was p...
Posted in thread: Tips on breaking up dry extract exposed to humidity on 02-11-2014 at 02:05 AM
Maybe a blender on a rough setting to break up medium size chunks?
Posted in thread: Free 1 Year Paid Supporting Membership on 01-30-2014 at 03:28 AM
5C - Doppelbock
Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 01-28-2014 at 07:50 PM
i've used 1968 with recipes that had a good portion simple sugars in the recipe (turbinado in
one and honey in another) with no off flavors it's such a small amount used for priming I doubt
Posted in thread: IBU value for coffee / a coffee bitter? on 01-24-2014 at 08:24 PM
I mean I'm intentionally trying to do something odd. :o Perhaps reusing spent coffee grounds
could remove out a lot of the flavor/aroma that might spoil and stay in the wort. Might
prototype this on t...
Posted in thread: IBU value for coffee / a coffee bitter? on 01-24-2014 at 08:16 PM
This is more of a technical goal that I'm trying to achieve - to get the IBU from the
astringency of roasted coffee instead of hops. Think of things like bragot or old styles that
get their bitterness...
Posted in thread: IBU value for coffee / a coffee bitter? on 01-24-2014 at 08:04 PM
I'm being tasked to make a coffee stout for my next batch, by holy decree of SWMBO. But along
these lines I got to thinking about how coffee can reach across from stouts into other
styles.What struck ...